Redcurrant and lavender cordial

The floral notes of this fruity mixture conjure up an English country garden at the peak of summer.

Makes: about 800ml

Ingredients

750g redcurrants
1 tbsp Bart lavender
400g granulated sugar

Method

1. In a pan, heat the redcurrants and lavender with 210ml water. Simmer gently for 10-15 minutes until the redcurrants have broken down.

2. Line a colander with muslin and sit it over a large bowl. Pour in the fruit mixture, then tie the corners of the muslin, remove the colander and suspend the muslin over the bowl. Leave the mixture to strain into the bowl overnight.

3. Pour the strained juice into a clean pan, stir in the sugar and heat very gently until dissolved. Transfer the cordial to a sterilised bottle using a heatproof funnel, then seal the bottle. 

TIP: Take care not to bring the fruit syrup to the boil; redcurrants have such a high pectin level that the mixture will quickly turn to jelly.